Liu Y - Search Results

1

Application of legumes in plant-based milk alternatives: a review of limitations and solutions.

Xiong X, Wang W, Bi S, Liu Y. Xiong X, et al. Among authors: liu y. Crit Rev Food Sci Nutr. 2024 Jun 17:1-17. doi: 10.1080/10408398.2024.2365353. Online ahead of print. Crit Rev Food Sci Nutr. 2024. PMID: 38881295 Review.

2

Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release.

Bi S, Lao F, Pan X, Shen Q, Liu Y, Wu J. Bi S, et al. Among authors: liu y. Food Chem. 2022 Jun 30;380:132203. doi: 10.1016/j.foodchem.2022.132203. Epub 2022 Jan 21. Food Chem. 2022. PMID: 35101790

3

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.

Yang F, Lv S, Liu Y, Bi S, Zhang Y. Yang F, et al. Among authors: liu y. Food Chem. 2022 Sep 1;387:132890. doi: 10.1016/j.foodchem.2022.132890. Epub 2022 Apr 4. Food Chem. 2022. PMID: 35397267

4

Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance.

Yang F, Chen E, Dai Y, Xu Y, Liu Y, Bi S. Yang F, et al. Among authors: liu y. Food Res Int. 2022 Sep;159:111613. doi: 10.1016/j.foodres.2022.111613. Epub 2022 Jul 2. Food Res Int. 2022. PMID: 35940763

5

Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry.

Xu Y, Bi S, Xiong C, Dai Y, Zhou Q, Liu Y. Xu Y, et al. Among authors: liu y. Food Chem. 2023 Feb 15;402:134303. doi: 10.1016/j.foodchem.2022.134303. Epub 2022 Sep 18. Food Chem. 2023. PMID: 36152552

6

Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition.

Bi S, Niu X, Yang F, Xu Y, Dai Y, Liu Y, Zhou Q. Bi S, et al. Among authors: liu y. Food Funct. 2022 Oct 31;13(21):10956-10969. doi: 10.1039/d2fo01990f. Food Funct. 2022. PMID: 36239358

7

Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice.

Yang F, Shi C, Yan L, Xu Y, Dai Y, Bi S, Liu Y. Yang F, et al. Among authors: liu y. Ultrason Sonochem. 2022 Dec;91:106238. doi: 10.1016/j.ultsonch.2022.106238. Epub 2022 Nov 23. Ultrason Sonochem. 2022. PMID: 36436485 Free PMC article.

8

Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry.

Xu Y, Bi S, Niu X, Chen Y, Liu Y, Zhou Q. Xu Y, et al. Among authors: liu y. Food Res Int. 2023 Jan;163:112208. doi: 10.1016/j.foodres.2022.112208. Epub 2022 Nov 19. Food Res Int. 2023. PMID: 36596141

9

Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology.

Dai Y, Xu Y, Shi C, Liu Y, Bi S. Dai Y, et al. Among authors: liu y. Front Nutr. 2023 Feb 10;10:1135048. doi: 10.3389/fnut.2023.1135048. eCollection 2023. Front Nutr. 2023. PMID: 36845052 Free PMC article.

10

Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference.

Yan L, Xu Y, Yang F, Shi C, Liu Y, Bi S. Yan L, et al. Among authors: liu y. Food Chem. 2024 Jul 1;445:138696. doi: 10.1016/j.foodchem.2024.138696. Epub 2024 Feb 9. Food Chem. 2024. PMID: 38354643

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